Roquefort and Almond Grapes
Roquefort and Almond Grapes
This is a great appetiser of red and green grapes coated with a Roquefort cheese mixture and rolled in toasted almonds.
Ingredients
Serves: 6
- 140g almonds
- 110g cream cheese, softened
- 90g Roquefort cheese
- 1 1/2 tablespoons thickened cream
- 110g seedless red grapes
- 110g seedless green grapes
Directions
Preparation:30min ›
Cook:10min ›
Ready in:40min
- Preheat oven to 190 degrees C.
- Place almonds in a single layer on a medium baking tray. Bake in the preheated oven 5 to 10 minutes, stirring occasionally, until lightly browned.
- In a food processor, coarsely chop toasted almonds. Transfer to a medium bowl.
- In a medium bowl, whip together cream cheese, Roquefort cheese and cream. Gently fold the seedless red grapes and seedless green grapes into the mixture to coat.
- Roll each grape in the chopped almonds. Place on wax paper and chill in the refrigerator until serving.
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Reviews and Ratings
Global Ratings:
(15)
Reviews in English (12)
I have always loved cheese and grapes and these were a big hit at a friend's birthday party. I just dumped all the grapes into the cheese mixture and stirred them, then speared each grape with a tooth pick, rolled it in the chopped almonds and put it on a platter. No mess at all and they looked great! - 21 Jan 2006 (Review from Allrecipes USA and Canada)
BIG HIT! If you like blue cheese (as in salad dressing) you will like this. I have always liked cheese and grapes together. This is a wonderful combination of flavors. Messy to make but divine to eat. My sister could not stay away from them. - 07 Dec 2002 (Review from Allrecipes USA and Canada)
I had a problem with this recipe, first because it seemed too bland, and then because it was somewhat messy to make. However, I love fruit and cheese. The second time I tried it, I added a 3-ounce package of cheddar cheese for more flavor and a bit of mayonnaise, rather than extra cream, for the right texture. It tasted very good, but if I make it again, I will serve the grapes and the Roquefort-Cheddar dip separately. - 26 Jan 2003 (Review from Allrecipes USA and Canada)
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